Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup (ipomoea batatas L)

3rd Annual Applied Science and Engineering Conference

工业技术;自然科学

Setiawati, T.^1 ; Sudewi, S.^1 ; Mahmudatussa'Adah, A.^1

Study Program of Culinary Education, Universitas Pendidikan Indonesia, Bandung, Indonesia^1

关键词: Chemical content;    Ipomoea batatas;    IS development;    Processing technique;    Purple sweet potatoes;    Quantitative descriptive analysis;    Sensory characteristics;    Sensory tests;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/434/1/012297/pdf
DOI  :  10.1088/1757-899X/434/1/012297

来源: IOP

【 摘 要 】

Pure Cream Soup is a cream soup by using pure tubers as thickening ingredients. The famous of it is potato cream soup. Potatoes are relatively more expensive than sweet potatoes. The chemical content of sweet potatoes is relatively the same as the potatoes. Thus it is very beneficial to develop sweet potato cream soup (SCS). Sweet potato cream soup was used many alternative processing techniques. The method used is development method with Quantitative Descriptive Analysis sensory test by the trained panelist. Trained panellists were generated through the screening stage, basic taste test, intensity test, and an interview. Of the 44 people who followed the screening were netted eight trained panellists, one male panellist and seven female panellists with a 21-24 year age range. Five types of sweet potato used purple sweet potato, Cilembu sweet potato, Japanese sweet potato, yellow sweet potato, and white sweet potato. The most preferred SCS color is Japanese Sweet Potato, and the most viscous texture is Cilembu sweet potato. The most preferred SCS overall is SCS Japanese sweet potato.